Rice Flour - 5 cups
Pottukadalai /Roasted Chana Dalia - 1 cup, powdered
Green Chili Paste* - 2 1/2 tsps
Salt - as per taste
Lemon Juice - 2 1/2 tsps
Water - required for making dough
Oil - for deep frying
*Use fresh green chilies to make a paste. Adjust according to your spice level.
Mix the rice flour, pottu kadalai powder and salt. Divide the mixture into 5 equal portions. Heat the oil in a kadai for deep frying. Once the oil is hot enough for deep frying, add 1/2 tsp of lemon juice, 1/2 tsp green chili paste and sprinkle water to make a stiff dough to the first portion of the mixture. Make out enough balls from the dough, put in the murukku press. Squeeze out the murukku over a greased plate and drop them gently into the hot oil, fry on both sides until the oil stops bubbling and the murukku turn golden in color. Drain in a paper towel and cool completely.Once the first portion is done, do the same to the remaining four portions and deep fry the murukkus till golden brown. Cool completely and store the murukkus in a airtight container.
NOTE: When making in large batches do not add the lemon juice to the entire dough. It will make the murukku brown without being fried properly. Add the lemon juice little by little to the portion you are using to press.